This recipe makes for a really great summer salad although it would be perfect anytime. The dressing offers all the Thai elements which are hot, sweet, sour and salty and these combined with the meat resting juices to make a stunning salad dressing for this succulent lamb salad.
This will feed two hungry adults as a main course or you can spread this out on four smaller serving plates and use a starter course with attitude.
For the salad;
2 teaspoons of garlic olive oil
1 lamb loin (approx. 250g / 8oz)
180 grams mixed salad leaves
2 tablespoons of finely chopped mint
1 tablespoon of finely chopped basil
1 tablespoon of roughly chopped roasted cashew nuts
For the dressing;
2 tablespoons of Thai fish sauce (nam pla)
1 tablespoon of redcurrant jelly
2 tablespoons of rice wine vinegar
1 teaspoon of soy sauce
1 red chilli finely chopped (or 1/2 teaspoon crushed chillies)
1 spring onion (finely sliced)
1 banana shallot very finely chopped
Heat the oil in a heavy-based frying pan, and cook the lamb for 5 minutes on one side, and then turn it over and cook for another 3 minutes on the other.
Wrap the meat in foil, making a baggy but tightly sealed parcel, and let it rest for about 5 minutes.
In a medium-sized bowl, whisk together the dressing ingredients.
Open the foil parcel, and empty the meat juices into the dressing.
Cut the lamb into very fine slices or strips and add them to the dressing; the acid in the dressing will cook the lamb a little more while it steeps.
If the meat is not rare, leave it for just a short time, but for a longer time if it seems undercooked. You want it still pink to sit on the salad.
Divide the salad leaves between 2 (or 4) plates and then arrange the lamb with the dressing over each one.
Finally scatter the chopped mint and basil on top.
For added texture, roughly chop a tablespoon of roasted cashew nuts and scatter of the finished dish.